Dhaba style Baingan ka Bharta spicy Brinjal Bharta

Ingredients

• 4 no. medium size Eggplant
• 10-12 no. Garlic cloves
• 2-3 tbsp Mustard oil to brush
• 1 tbsp Mustard oil
• 2 tbsp Oil
• 1 tsp Cumin seeds
• 2-3 no. Garlic cloves, chopped
• 4 medium Onions, chopped
• Salt to taste
• ½ tsp Turmeric powder
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• ½ tsp Coriander powder
• 2-3 no. Green chillies (less spicy & chopped)
• 1 tbsp Tender coriander stems, finely chopped
• 2 medium Tomato, chopped, Tomato
• 1 tsp Coriander powder, optional
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• Roasted Eggplants (peeled & chopped)
• 2 tbsp Coriander leaves, finely chopped
• Tomato wedge
• Green chili, slit, green chili
• Coriander sprig, coriander leaves

Steps

1. Take an eggplant, give it deep cuts, place garlic into the cuts and apply mustard oil.
2. Place it on the cooking rack and roast the eggplants well until it’s tender.
3. Transfer it to a tray or a parat and peel the skin gently.
4. Chop it well and keep it aside for further use.
5. In kadai, add mustard oil, oil, once it’s hot, add cumin seeds and let it splutter.
6. Add garlic, onions, salt to taste, turmeric powder, degi red chili powder, coriander powder and saute it for a while.
7. Add green chillies, coriander stems, tomato, coriander powder, degi red chili powder and cook it for 2-3 minutes on medium flames.
8. Add roasted eggplant and cook it for a while.
9. Finish it with some coriander leaves and mix it well.
10. Transfer it to a serving dish, garnish it with tomato, green chili and coriander sprig.
11. Serve hot with roti.